Pumpkin Cheesy Korokke
Ingredients
- 400 g Kabocha The amount is after removing kabocha seeds
- 1/2 teaspoon salt
- 2 pinches freshly ground black pepper
- 60 g mozzarella cheese or pick your favorite cheese
- 2 Tablespoon all-purpose flour
- 1 large egg(s)
- 3 Tablespoon panko Add more if you need.
- 2 cup neutral-flavored oil (vegetable, rice bran, canola, etc)
Instructions
- Wash kabocha skin well. This time, we use the kabocha skin.
- Remove the kabocha seeds if there are any. Cut the kabocha into about 2 inch (5cm) wide and 2-3 inch long pieces. Kabocha is hard to cut so be careful not to cut yourself.
- Move the cut kabocha to a microwave safe bowl and cover with cling wrap. Microwave for 5 minutes.
- After microwaving the kabocha, move it to a different medium sized bowl.*1
- Smash well until it is smooth.
- Add salt and black pepper to the bowl and mix.
- Divide the mixture into 6 portions.
- Move the bowl to the fridge to cool down for at least 10 minutes.
- Take the bowl out of the fridge.
- Prepare mozzarella cheese. Cut into the same amount as your korokke portions.
- Take one portion out from the bowl. Then make it into a circle. Make a hole in the middle, then put one cheese. Cover with the kabocha mixture well.
- In a bowl, add an egg and beat it. In another bowl, add all-purpose flour.In a third bowl, add panko.
- First, put each patty in the all-purpose flour. Second, put it into the egg.Lastly, put it into the panko.
- In a pan or pot, add oil and bring it to 335°F (168°C). Add 3 patties at a time. Cook for 1 minute 30 seconds. Move it while deep frying to cook evenly.
- Let's serve! I recommend you eat them with some vegetables! You can also add soy sauce or katsu sauce.
Notes
*1 After you microwave the Kabocha, it releases water into the bowl. You can just wipe it with a paper towel, but I prefer to move Kabocha to a different bowl.
Tried this recipe?Let us know how it was!